Nganda Side Dish · Colonial-Era Crossover
Salade Kisangani (Cabbage, Carrot & Egg Salad)
Photo: Bampati / Wikimedia Commons · CC BY-SA 4.0
Despite carrying the city's name, the salad's vinegar-and-mayonnaise dressing traces back to Belgian colonial-era cooking, making it one of the few Kisangani dishes with European rather than Congolese roots.
Shredded cabbage and grated carrot are tossed with hard-boiled egg, vinegar and mayonnaise into a cool, tangy slaw, served as a standard cold side dish alongside grilled fish or meat at Kisangani's riverside nganda restaurants.
Why it's made this way: The dish reflects Kisangani's layered colonial and river-trade history, where a Belgian-style cold side sits on the same plate as Congo River fish and cassava staples.
More from DR Congo
🍺
Primus
Brochettes
Liboke (de Poisson)
Chikwangue (Kwanga)
Mikate (Congolese Beignets)
Poulet à la Moambe (Chicken in Palm Nut Sauce)
Brochettes
Liboke (de Poisson)
Chikwangue (Kwanga)
Mikate (Congolese Beignets)
Poulet à la Moambe (Chicken in Palm Nut Sauce)
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.